chicken and potato soup
(1 RATING)
This is perfect on a cold day. I put this together with what I had on hand and it tasted great!
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prep time
20 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound chicken tenders or breasts
- 1 can cheddar cheese soup
- 1 can chicken broth
- 2 cans milk (using empty soup can); plus extra if desired
- 4 ounces cream cheese
- 1/2 package frozen shredded hash browns
- 1/4 cup chopped onion
- 2 tablespoons dried basil
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon garlic salt
- 1/2 cup shredded cheddar (optional)
How To Make chicken and potato soup
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Step 11. Place soup, broth, and milk in pot. Keep on low-medium heat. Add cream cheese and allow to melt.
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Step 22. As soup is simmering, cook chicken in microwave (8 minutes with salt, pepper, garlic salt on inverted plates).
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Step 33. Then microwave hash browns and onions until tender (about 8 minutes in a plastic bag).
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Step 44. Add chicken and hash browns to soup mixture.
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Step 55. Add basil, garlic salt, and pepper.
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Step 66. Simmer 30 minutes on low heat, stirring occasionally. Add milk for extra creaminess as desired.
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Step 77. A few minutes before serving, add shredded cheese and allow to melt.
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Step 8NOTE: For Crock Pot, heat on low, mix all ingredients (including cooked chicken and hash browns) for a maximum of 4 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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